Carrot lemon pickle

Ingredients:

Graded Carrot                   -              1 cup

Oil                                           -              100 grm

Ginger garlic paste           -              1 tbls

Lemon                                  -              2 tbls

Fenugreek seeds powder-          ½ tbls (Fried and powdered)

Cumin seeds powder     -              ½ tbls (Fried and powdered)

Red chilli powder             -              3 tbls

Salt

Chana dal                            -              ¼ tbls

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Red chilli                              -              3 nos

Preparation:

Take a pan add oil, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat, add ginger garlic paste and mix it, after a minute add carrot, Fenugreek powder, cumin seeds powder, salt, red chilli powder and lemon. Now mix this thoroughly and serve hot.

Combination:

Roti, puri, rice, bagara rice, Pulagam rice.

Ridge guard Graded waste chutney (Beerakaya pichu pachadi)

Ingredients:

Graded waste                   -              1 cup

Chana dal                            -              ¼ tbls

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Oil                                           -              2 – 3 tbls

Fried sesame                     -              1 tbls

Garlic                                     -              2 – 3 cloves

Tamarind                             -              1 inch

Green chilli                         -              5 nos

Preparation:

Beerakaya pechu

Fry green chilli in a pan and keep it aside. Fry ridge guard waste, garlic and sesame seeds in the same pan. Soon it cools down add all the above ingredients in a mixer. Also add fried green chilli, tamarind and salt and grind it. Take this grinded paste to a bowl. In a pan add oil, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat add curry leaves, coriander leaves and add this into the paste and serve hot.

Combination dish:

Rice, roti, puri, idli.

Jaggery Mango Pickle (Mango Special) Bellam avakaya

Ingredients:

Jaggery                                 -              ¼ Kg

Mangos                                                -              3 Nos

Red Chilli Powder             -              ¼ Kg

Salt                                         -              ¼ Kg

Mustard powder              -              ¼ Kg

Ferugreek                           -              2 tbls

Turmaric                              -              ¼ tbls

Sesame Oil                          -              ½ liter

Preparation:

Slightly fry the fenugreek in a pan and make it into a fine powder.

Cut the mangos into small or medium size pieces and keep this aside.

Mix mustard powder, red chilli powder, salt, fenugreek powder and turmeric in a bowl.

Now add mango pieces and graded jaggery in the mixture and mix thoroughly.

Now make this mango pieces dry for 2 – 3 days.

Boil sesame oil and mix it into the mango pieces.

Serve great.

Pesaru(Moong Dal in English) Avakaya

Ingredients:

 

Moong Dal        -    1 Cup
Oil            -    1 Lit
Salt            -    1 Cup
Chilli Powder        -    1 Cup
Mustard Powder    -    2 tbls
Mango    (Sliced to pieces)-    3 nos
Turmaric        -    Pinch
Inguva ( Not Optional)    -    Pinch
Red chilli, Mustard seeds, Cumin seeds, Garlic Cloves.

Preparation:

 

Slightly fry the Moong dal in a pan and grind it into fine powder.
Take a bowl add Chilli powder, salt, mustard powder, Mango pieces, oil into it. Now mix the ingredients.
Take a pan add oil to it, when hot add red chilli, cumin seeds, mustard seeds and garlic cloves to it and fry. Add this mixture into the bowl and serve great.

Mango

Season Fruit, King of all fruits.

High in calories.

Groundnut Chutney

This is my favorite chutney, where i like to serve this with idli, dosa, upma, tomato bath and even more...

Just try this it would also surely be your favorite. Now lets go through the procedure.

Ingredients:

Groundnut - 1/2 Cup

Chilli  -  6 

Salt - to taste

Tamarind - 1 inch

Popu

oil

Mustard seeds

Cumin seeds

Red chilli

Curry leaves

Directions:

• Take a pan, after hot, add groundnut to it, fry this till red in a slow flame.
• You may or may not remove the groundnut waste.
• After cool take a mixer, add groundnut, chilli, salt & tamarind to it.
• Grind this once, now add water to this and grind it a fine paste. Now Groundnut chutney is ready.
• Take this chutney in a bowl.
• Popu adds a great taste to every food. To make it..
• Take pan add oil, after heat add red chilli, Mustard seeds, Cumin seeds and curry leaves. After fry add this to the groundnut chutney.
• Now the chutney is ready to serve with any dish, 
• This can also be served with white rice.
• Try this and write your comments on this for more dishes.